Tuscany Tomato Pie - cooking recipe

Ingredients

1 pie shell, pre-baked
100 g mozzarella cheese
3 -4 tomatoes
4 sun-dried tomatoes packed in oil
1 tablespoon mustard
1 tablespoon semolina or 1 tablespoon all-purpose flour
3 tablespoons pine nuts
3 eggs
250 ml half-and-half cream
1 clove garlic
50 -100 ml chopped fresh basil
salt (to taste, I use 1 teaspoon)
black pepper (to taste)

Preparation

Preheat oven to 200 C.
Slice mozzarella and tomatoes.
Chop sun-dried tomatoes.
Spread mustard on the bottom of the pie shell and sprinkle the flour on top.
Layer the fresh tomatoes on the shell and sprinkle the sun-dried tomatoes and pine nuts on top of the tomato slices.
Arrange mozzarella slices on top of everything.
Peel and finely chop the garlic clove.
Whisk together eggs and half-and-half.
Add the chopped garlic, chopped basil and seasonings to the egg mixture and whisk to combine.
Pour the egg mixture into the pie shell.
Bake in the preheated oven until golden brown, about 40 minutes.
For a more Greek touch, try using feta cheese instead of mozzarella and add a few sliced olives to the pie (and remember you'll need less salt in a feta pie:-).